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•Health effects of consuming bread enriched with agave fructans, β-cyclodextrins, and probiotics on the health of growing mice.•Bread enriched with agave fructans, β-cyclodextrins, ...and probiotics diet can provide health benefits (satiety, decreased blood sugar and benefits in the microbiota).
This study investigated the potential health effects of consuming bread enriched with agave fructans, β-cyclodextrins, and probiotics on the health of growing mice. ICR mice (35 males and 35 females) in the growth stage were used. Five diets were administered: 1) Standard (S), 2) Bread with agave fructans (FB), 3) Bread with β-cyclodextrins (CBD), 4) Bread with agave fructans + β-cyclodextrins (FB-CD), and 5) Bread with agave fructans + β-cyclodextrins + probiotics (FB-CD-P). The results showed that the FB-CD-P diet showed a decrease in dietary intake in mice. FB-containing diets showed higher fecal excretion than diet S. Blood glucose levels of female mice fed FB, CBD, FB-CD, and FB-CD-P diets exhibited a hypoglycemic effect. Histological results showed that the FB-CD-P diet presented larger mucin vesicles than the other diets. The results suggest that bread enriched with the FB-CD-P diet can provide health benefits.
The Mexican government declared that overweight and obesity are Mexico’s principal public health problems. Because of this problem the development of nutraceutical foods with a low glycemic index is ...necessary. Cookies with unripe banana flour (UBF) were prepared with very few ingredients in the formulation to avoid fat and digestible carbohydrates. Proximate composition and starch digestibility were carried out. Moisture and dietary fiber content increased, but protein and fat decreased when the UBF level increased in the cookie. Total starch in cookies added with UBF increased when this ingredient was increased in the formulation. A similar pattern was found for available and resistant starch. Resistant starch content is important due to the beneficial effects associated with its fermentation in the colon. Hydrolysis percentage and predicted glycemic index decreased when the UBF increased in the composite that is related with the resistant starch content. When the amount of UBF was increased in the cookies, the rapidly digestible starch decreased and the slowly digestible starch increased. Addition of UBF to simple formulation for cookie preparation is important to obtain a product with high level of indigestible carbohydrates.
► Resistant starch content increased when the Unripe Banana Flour level increased. ► The cookie with Unripe Banana Flour presented the double of Dietary Fiber. ► The rapidly digestible starch decreased in the cookies whit Unripe Banana Flour. ► Predicted glycemic index of cookies substituted with unripe banana flour was lower.
► Growing environment affected the properties of each bean variety differently. ► Growing environment had significant effects on starch digestibility. ► Cooking causes significant changes in the ...physicochemical properties of the beans. ► Cooking increased the starch digestibility of the bean flours. ► The hydrolysis index and estimated glycemic index are higher in cooked beans.
Growing and cooking conditions influence the quality and nutritional value of beans. The objective of this research was to determine the effect of cooking on digestibility and physicochemical properties of two varieties of bean grown under different water regimes. Black 8025 and Pinto Durango varieties were grown in irrigated and temporal (rain fed) conditions in two locations of Guanajuato, Mexico. The pasting profiles of the cooked beans showed a significant decrease in viscosity. The enthalpy of the raw and cooked beans ranged from 2.75 to 3.95 and 0.62 to 0.97J/g, respectively. The percentage of rapidly digestible starch and slowly digestible starch increased, while the percentage of resistant starch was lower in cooked samples. Black 8025 beans had lower glycemic index than Pinto Durango, but no significant difference (P<0.05) was noted between water regimes. The variety of bean had a more pronounced effect on digestibility properties than the water regime.
Bean variety and environmental conditions (locality) might have an effect on functional properties of the starch. The digestibility and physicochemical characteristics of starch isolated from Black ...8025 and Pinto Durango beans grown in two different localities with different water regimes were evaluated. Amylose content showed significant differences between localities. Pasting properties of bean starches obtained under rain fed conditions were higher than starches from beans grown in irrigation conditions. Bean starches from both localities presented a high degree of polymerization (DP) of starch chains. Starch from bean varieties grown in Celaya (irrigated) exhibited high resistant starch content and low glycemic index value compared to starch from bean varieties grown in Ocampo (rain fed). This study demonstrated that the variety of bean, locality and rain fed or irrigated conditions, affected the internal structure of bean starch and therefore some of their physicochemical and digestibility properties.
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•Agavines and banana flour increased short-chain fatty acids in stool of obese mouse.•Agavines and banana flour decreased glycemia in obese mouse.•Agavines and banana flour decreased ...triglycerides in blood of obese mouse.
Dietary fibers from agavins and green banana flour are resistant to digestion but promote beneficial fermentation by gut microbiota. Therefore, the main of this work was evaluate potential synergistic effects of AV and BF on energy intake; body weight gain; metabolic markers, and gut short-chain fatty acid (SCFA) levels in ad libitum-fed, obese mice. C57BL/6 male mice were fed a standard (ST) or high-fat (HF) diet, supplemented with agavins (AV), green banana flour (BF), or with the mixture (MX). As relevant results HF diet-fed mouse showed a significant increase in body weight, and decrease in SCFA (t-test, p < 0.05). Mice fed with BF diet significantly decreased body weight and metabolic markers (p < 0.05). The use of a combination of AV and BF offer synergistic protection against the metabolic sequelae of obesity and warrant consideration as interventions against obesity-related disorders.
In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage ...was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (<40) and could inhibit digestive carbohydrases. The combination of ingredients also helped to reduce gas production during AS fermentation from 56.77 cm3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.
Irritable bowel syndrome displays three different subtypes: constipation (IBS-C), diarrhea (IBS-D), and mixed (IBS-M). Treatment with dietary fiber is used, with consideration given both to the ...chemical composition of the fiber and to the different subtypes of IBS. The IBS-D subtype is usually treated with a low-FODMAPs diet, whereas the IBS-C subtype suggests prebiotics and probiotics to promote microbiota restoration. The aim of this study was to assess the effects of employing agave fructans as the soluble fiber of a jelly (Gelyfun®gastro) containing 8 g per serving in the IBS-C group (n = 50), using a randomized, double-blind, time-limited trial for four weeks. We evaluated changes in the frequency and types of bowel movements through the Bristol scale, and the improvement of the condition was evaluated using quality of life (IBS-QOL) and anxiety–depression (HADS) scales. The main results were that the number of bowel movements increased by more than 80%, with at least one stool per day from fifteen days onwards, without a laxative effect for the group treated. Finally, the quality of life with the prebiotic jelly was significantly improved compared to the placebo in all specific domains, in addition to significantly reducing anxiety and depression.
The floriphagia that is the consumption of flowers as a food, is an old practice not widespread among consumers until some decades ago. Edible flowers contribute to increasing the appearance of food. ...They can provide biologically active substances including vitamin A, C, riboflavins, niacin, minerals such as calcium, phosphorous, iron and potassium that are eventually beneficial to consumers' health. This review includes some examples of edible flowers including roses, violets and nasturtium among others, uses and applications, sensorial characteristics and nutritional values that lead them to be considered as functional food: An important factor that affects the quality of edible flowers is the form in which they are preserved since it may affect their sensorial and nutritional characteristics. However, not all flowers can be eaten as food since there are some of them that can be toxic or even mortal. Finally, although the consumption of flowers is an ancient practice, there is little regulation in this regard. Of the review on edible flowers, it is concluded that there are still numerous aspects about them to evaluate such as nutritional and functional characteristics, conservation and regulation with the aim to extend its consumption.
The development of gluten‐free spaghetti with a low amount of glycaemic carbohydrate was investigated. The goal of this study was to determine the chemical composition, cooking quality and starch ...digestibility of gluten‐free spaghetti elaborated with mixtures of chickpea, unripe plantain and maize flours. The gluten‐free spaghetti presented a higher protein, fat and ash content than the control semolina spaghetti. The solid loss among all the gluten‐free spaghetti was in the range of 10.04–10.91% and not significantly different from each other. These values were almost at the limit of acceptability to be considered as good cooking quality. Total starch in the gluten‐free spaghetti was lower than the control spaghetti. The lower available starch (AS) and higher resistant starch contents in the gluten‐free spaghetti were associated with their lower rate of hydrolysis and predicted glycaemic index. There is a potential for developing gluten‐free spaghetti with reduced amount of glycaemic carbohydrates from unconventional food ingredients such as chickpea, unripe plantain and maize flours.
Tortilla is the main staple of Mexico and it is made using diverse maize varieties, which have different endosperm types. Three maize varieties with vitreous, intermediate and floury endosperms were ...used. Texture and starch digestibility were evaluated in freshly prepared and stored tortillas for 24, 48 and 72 h. Tortilla made with maize of vitreous endosperm had the highest force to rupture and the lowest distance of elongation, indicating more rigid texture. Stored tortillas had lower available starch content and higher effect was shown by tortilla of vitreous endosperm, pattern that agrees with the higher increase in the resistant starch content with the storage time. Fresh tortilla of floury endosperm showed the highest hydrolysis rate during the first 15 min followed by tortillas of intermediate and vitreous endosperms. Starch hydrolysis values decreased when storage time increased, in agreement with the resistant starch content in the stored tortillas. At the longest storage time (72 h) tortilla of floury endosperm presented higher hydrolysis rate, followed by tortilla of intermediate and vitreous endosperms. The endosperm type plays an important role in the textural and starch digestibility of fresh and stored tortillas.
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